BEET & Turmeric RICE Vegan
- 1h 0mPrep Time
- 1h 0mCook Time
- 2h Ready In
MALAYSIA SHAPE: Shumai COOK: Steam SKIN: Beet All-Purpose Eggless Dough (this page) GARNISH: Toasted black sesame seeds, thinly sliced scallions, finely grated fresh ginger, or Agrumato lemon olive oil SAUCE: Soy-Lime (this page), Gyoza (this page), Sambal (this page), or Chili Oil (this page) I wanted to do four things with these dumplings—honor beets, which I came to appreciate later in life; shine a light on Indonesian Malaysian nasi kunyit or pulut kunyit turmeric rice (ditto); give love to vegans in dumpling form; and create a vibrant red beet skin with golden beet filling. These are one of the most beautiful dumplings in the book if you make them with beet skins (see this page), and I highly recommend that you do.
Ingredients
- 1 1/2 lbs Beet All-Purpose Eggless Dough
- 60 store-bought dumpling skins
- 2/3 cup uncooked sticky rice
- 1 lb golden beets
- 2 tsp ground turmeric
- 2 tsp butter substitute or oil
- 1 tsp kosher salt divided
- 2 tbsp freshly squeezed lemon juice
- 1 toasted black sesame seeds
- 1 toasted white sesame seeds
- 1 peanut oil
- 2 tsp fresh ginger minced or finely grated peeled
- 1 tsp sugar
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 385 mg
- Iron: 30 mg
- Magnesium: 936 mg
- Phosphorus: 2138 mg
- Potassium: 1416 mg
- Zinc: 27.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 lbs Beet All-Purpose Eggless Dough
- 60 store-bought dumpling skins
- 2/3 cup uncooked sticky rice
- 1 lb golden beets
- 2 tsp ground turmeric
- 2 tsp butter substitute or oil
- 2 tbsp freshly squeezed lemon juice
- 1 toasted black sesame seeds
- 1 toasted white sesame seeds
- 1 peanut oil
- 1 tsp sugar
Prepare
- 1 tsp kosher salt, divided
- 2 tsp fresh ginger, minced or finely grated peeled
Let's Cook
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Step 1.
Prepare the Beet All-Purpose Eggless Dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins. Set aside.
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Step 2.
In a medium pot, soak ⅔ cup uncooked sticky rice in 1¼ cups water for 30 to 40 minutes.
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Step 3.
While the rice soaks, fill a medium pot three-quarters full with water and bring to a boil over high heat. Add 1 pound golden beets, cover partly with a lid, reduce the heat to medium, and boil for 40 to 50 minutes, until tender when pierced with a knife. Drain and cool in cold water. Peel and finely dice the beets.
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Step 4.
Once the rice has soaked, add 2 teaspoons ground turmeric, 2 teaspoons butter substitute or oil, and ½ teaspoon kosher salt to the pot. Bring to a boil over high heat, stir the rice, cover the pot, reduce the heat to low, and simmer for 15 to 17 minutes, until tender.
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Step 5.
Remove the rice from the heat and set aside with the lid on for 15 to 20 minutes, then fluff with a fork. Turn the rice out into a large bowl and set aside until cool enough to handle.
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Step 6.
Add the diced beets, 2 tablespoons lemon juice, 1 tablespoon plus 1 teaspoon toasted black sesame seeds, 1 tablespoon plus 1 teaspoon toasted white sesame seeds, 1 tablespoon plus 1 teaspoon peanut oil, 2 teaspoons minced or grated fresh ginger, 1 teaspoon sugar, and the remaining ½ teaspoon kosher salt to the rice. Mix by hand or with a wooden spoon for 1 to 2 minutes, until incorporated, being careful not to smash the beets or rice. Set aside to cool to room temperature. Cover and refrigerate for at least 30 minutes before using.
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Step 7.
Form the dumplings according to the instructions on the referenced page, using the chilled filling.
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Step 8.
Steam the dumplings according to the instructions on the referenced page. Garnish with toasted black sesame seeds, thinly sliced scallions, finely grated fresh ginger, or Agrumato lemon olive oil, and serve with your choice of sauce.